Here’s a classic, creamy macaroni salad recipe 🥗🧡—perfect for picnics, lunchboxes, or a side dish:
🍝 Classic Macaroni Salad
Ingredients (4–6 servings)
- 2 cups elbow macaroni
- ½ cup mayonnaise (or more, to taste)
- 2 tsp mustard (optional)
- ½ cup finely chopped celery
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped onion
- 1–2 hard-boiled eggs, chopped (optional)
- Salt & pepper to taste
- 1 tsp vinegar or lemon juice (optional, for tang)
- Optional: paprika for garnish
Instructions
- Cook pasta
- Boil macaroni until al dente.
- Drain and rinse under cold water to cool.
- Mix dressing
- Combine mayonnaise, mustard, vinegar/lemon juice, salt, and pepper.
- Combine salad
- Toss cooled macaroni with celery, bell pepper, onion, eggs, and dressing.
- Chill
- Refrigerate at least 1 hour before serving for best flavor.
- Serve
- Sprinkle paprika on top if desired.
⭐ Tips & Variations
- Extra creamy: add more mayonnaise or 2 tbsp sour cream
- Cheesy twist: add shredded cheddar
- Veggie-packed: add peas, carrots, or cucumber
- Make-ahead: keeps well in fridge for 2–3 days
I can also give a lighter yogurt-based version, tangy vinegar-style, or air fryer “roasted veggie” macaroni salad next if you want.
Do you want one of those?
